Valerie van der Gracht 
The wine was the perfect accent for the Italian dish filled with yummy tomatoes and crispy bacon, enhanced with the tang of the arugula and made rich with fresh parmesan and al dente pasta.
I have been waiting for just the right dish to pair with the TIME Winery Viognier I received for a virtual tasting to celebrate Internation Women’s Day with a number of women wine bloggers and a few men included to mix things up a bit.
Winemaker’s CUT has partnered with VR bandit and Barb Wild and developed a dynamic photo-realistic and interactive online platform that looks and feels like the tasting room.
At the completion of the video tasting I posed the question about pairing the wines I had received. Specifically I wanted some suggestions about which dishes to pair with which wines.
The challenge was finding a recipe that fit, and turned out I went to an old standby that works for either family or company.
I am breaking my reviews down into five flights plus one and this is a review of the final two flights, ten wines, of the afternoon, in the order they were tasted.
Like us, for every step you take forward, every thought you have; everything you’ve ever tried to accomplish, you’re always striving to achieve your best. To constantly change and grow. And we raise a glass to you. Wait no longer – just pop open and raise a glass.
Overall, and covering just something better than four hours, I tasted 50 wines. Wines were divided into groups of nine per flight (except the final flight which was one wine only)
For this week I chose the Wild Goose Gewürzteraminer, a 2018 over a 2019 I had on hand.
Here is my interpretation of the recipe (you can find the original at NYTCooking.com). As usual I take great liberties with the recipe, this time mainly by adding a few ingredients and leaving a few off.